Saffron-Scented Shrimp with Tomatoes and Olives
Quick-cooked shrimp infused with saffron and garlic, simmered in a tomato-olive sauce with a hint of citrus. This mediterranean-inspired seafood (low-carb) ready in about 25 minutes pairs peeled and deveined shrimp, crumbled saffron threads, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 1/4 tsp, crumbled saffron threads
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 can (14 oz), drained diced tomatoes
- 1/2 cup, pitted kalamata olives
- 1/2, thinly sliced lemon
- 2 tbsp, chopped fresh parsley
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Step 2: Add diced tomatoes, 1/4 tsp saffron, and 1/2 tsp salt. Simmer for 5 minutes until tomatoes break down and sauce thickens slightly.
- Step 3: Add shrimp, kalamata olives, and remaining 1 tbsp olive oil. Toss to coat and cook for 3-4 minutes until shrimp turn pink and opaque, stirring occasionally.
- Step 4: Stir in lemon slices and chopped parsley. Cook for 1 minute more until lemon is softened. Remove from heat and serve immediately over cooked rice or with crusty bread.
Frequently asked questions
How long does Saffron-Scented Shrimp with Tomatoes and Olives take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Saffron-Scented Shrimp with Tomatoes and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Saffron-Scented Shrimp with Tomatoes and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saffron-Scented Shrimp with Tomatoes and Olives for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Saffron-Scented Shrimp with Tomatoes and Olives low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The saffron aroma made dinner feel special. Shrimp was tender, and the olive-tomato sauce clung perfectly to the rice.
- ★★★★★
My husband said it’s the best shrimp dish I’ve made! The Mediterranean flavors came through beautifully for our family dinner.
- ★★★★☆
Slightly bland without enough saffron, but the tomatoes and olives balanced it well. Took 15 minutes longer than the recipe stated.
